Outdoorsy Version of Bangers and Mash, Hot Dog Goulash Recipe from Camping Cookbook
I kicked off Memorial Day week-end with from Summer Corn and Scallop Salad dish from Savoring the Hamptons.
I continue serving a slate of Summer 2001 recipes with one for the outdoorsy types, a Hot Dog Goulash from The Camping Cookbook (Kyle Books) by Annie Bell
HOT DOG Goulash
For 4 people
A variation on the theme of the British classic “bangers and mash,” hot dogs are great camping material, as they don’t require any grilling or frying. This is real soul food, the sort of dish any ravenous crew would welcome at the end of an active day outdoors.
4 or 5 strips of uncooked bacon, chopped
3 large onions, peeled, halved and sliced
8 medium new potatoes, scrubbed or peeled
12 hot dogs
a couple of bay leaves
sea salt and black pepper
1 mug of chicken stock
Heat a large saucepan or pot over medium heat, add the chopped bacon
and cook in the rendered fat until golden. Add the onions and continue
to cook, stirring frequently, until caramelized. Add the potatoes, hot dogs,
bay leaves and some seasoning and gently mix. Pour in the chicken stock
and gently simmer, covered, for 30–45 minutes, or until the potatoes are
tender and sitting in a rich gravy – but keep an eye on it towards the end
of the cooking to make sure it doesn’t get too dry.
Equipment Stove or tripod, saucepan or pot
(Recipe from The Camping Cookbook (Kyle Books) by Annie Bell, reporoduced by permission of the publisher, all rights reserved, Photo by Jonathan Bell)